Best-ever chocolate raspberry brownies

Best-ever chocolate raspberry brownies

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(114 ratings)

Prep: 10 mins Cook: 40 mins

Easy

Cuts into 15 squares
Squidgy and super moreish, these gorgeous foolproof fruity chocolate bakes will be snapped up in seconds

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal389
  • fat22g
  • saturates13g
  • carbs44g
  • sugars38g
  • fibre2g
  • protein5g
  • salt0.4g
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Ingredients

  • 200g dark chocolate, broken into chunks
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 100g milk chocolate, broken into chunks
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

  • 250g pack salted butter
  • 400g soft light brown sugar
  • 4 large eggs
  • 140g plain flour
  • 50g cocoa powder
  • 200g raspberry
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

Method

  1. Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.

  2. Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.

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Comments, questions and tips

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Carras1982
2nd May, 2016
3.8
We've made these brownies twice and both times they are absolutely delicious! It's actually dangerous to make too many since they are more-ish. The recipe is easy to follow - my recommendation would be to do about 3/4 of the sugar amount since they are very sweet. However the raspberries give just the right amount of tartness. The second time we made them they came out a little watery at first and needed longer in the oven; however they still tasted fab. Goes down a treat as a gift to friends!
Helen P
3rd Mar, 2016
5.05
I'm a total novice baker and have made these brownies about 5 times now. The recipe is very simple and I follow it to the letter and the brownies have come out really well every time. I bake mine for 35 minutes and they always look quite runny still when I take them out of the oven BUT they do harden up as they cool, so do not be fooled by their appearance. I did them for 40 minutes on one occasion and they still did not look 'done' when I took them out of the oven but they hardened up a little too much and were a bit tough, so I do think 35 minutes is about right. If done according to the recipe, these brownies are just the right amount of squidgy with a lovely crust on the top. The raspberries add a zingy flavour twist. I sieve some icing sugar onto mine to make them a little more 'dressed'. I always have people asking me for the recipe, so they must be good!
liana_hiles
1st Mar, 2016
5.05
Love this recipe. I followed it word by word and it turned out perfectly to my surprise! I took them to work for a team bake off we're currently doing and they went down a treat! Will definitely be making these again. If you don't like gooey brownies it's worth cooking for longer but my colleagues and I loved them just as they were
floppsybunny
17th Oct, 2015
Just put this beast in the oven. I think the amount of sugar, butter and chocolate is over the top. I'm pretty sure I'll have to give this thing away so I don't eat more than one piece.
flick12345
29th Aug, 2015
5.05
I probably had it in the oven for about an hour. The raspberries on the top did burn slightly, so I would suggest perhaps putting them on top of the cake roughly half way through cooking. Absolutely delicious and looks great!
lauraepurdue
3rd Aug, 2015
Not happy!! The recipe States 'remove from heat. Add eggs one by one...' Doesn't say remove from heat leave to cool forever because the eggs will cook if you don't!!!! First egg I added turned white, I had to spend ages removing every last bit. Next egg, after some time has past, happened again!!!! What a waste of time going to buy the ingredients, money spent on them and then having to tell everyone the brownies I was making them didn't work out!! Fuming!!
Karenkent16's picture
Karenkent16
3rd Jul, 2015
Very easy recipe to prepare, smelt amazing! I used the correct size tin and followed recipe to the letter , had my oven on 160C fan and it took a lot longer than the stated 30-35 minutes. It was pretty much still liquid after 30minutes. I had to add an extra 15-20 mins so about 50 minutes in all. Look so pretty with the bright raspberries and was very rich and scrumptious. Definitely for a special occasion.
Drommy
17th May, 2015
5.05
Very easy to prepare, and delicious. It took about 10 minutes longer in the oven than stated, but that was fine. I used a mix of fresh raspberries (which cost about a million dollars at the moment) and defrosted boysenberries. It's crazy-rich so you only need a weeny bit per serve, but there's a lovely tangy freshness to it despite the ludicrous amount of sugar.
Alisha91
11th Apr, 2015
Has anyone tried this recipe with a cheesecake swirl
Alisha91
11th Apr, 2015
Has anyone tried this recipe with a cheesecake swirl ?

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goodfoodteam's picture
goodfoodteam
22nd Jan, 2015
Hi tvarda, thanks for getting in touch. Great that you want to experiment with the recipe. However, we haven't tested this recipe using the ingredients you suggest and they are likely to make big differences to the finished texture. For example the gluten-free flours might not absorb the liquid ingredients in the same way as wheat flour and agave nectar has a different level of sweetness to sugar and also involves adding another liquid to the mixture. If you want to cut out the flour you could try experimenting with one of our triple tested flourless chocolate cake recipes - such as this one for chocolate ginger brownie bars http://www.bbcgoodfood.com/recipes/chocolate-gingerbread-brownie-bars-fudgy-icing or this flourless chocolate and pear cake http://www.bbcgoodfood.com/recipes/8084/flourless-chocolate-and-pear-cake  which uses ground hazelnuts instead of flour. This guide on sugar-free baking may also be a useful reference http://www.bbcgoodfood.com/howto/guide/sugar-free-baking. Hope it goes well. Please do let us know how you get on. 
Finkyguy
28th May, 2014
Does the brown sugar have to dissolve completely in the pan?

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